Cat Hot Pot

Name: Cat Hot Pot
Ingredients: 400 g chicken thighs (cut into bite-sized pieces); 1 tsp salt; pinch of pepper; 1 tbsp sake; 250 g Chinese cabbage (hakusai, stems and leaves separated and cut into bite-sized pieces); 2 small turnips (peeled and cut into bite-sized pieces); 2/3 carrot (cut into bite-sized pieces); 200 g 1 package oyster mushrooms, sliced lengthwise into quarters; 1 large daikon radish (peeled); cheesecloth; soy sauce; nori seaweed; 1 8 cm-piece of konbu seaweed; 2 cups water; 2 tbsp sake; ½ tsp salt; 100 g miso paste; 3 ½ tbsp sugar; 1 tbsp mirin; ¼ cup water; ¼ cup ponzu sauce

By: Cayla Gallagher

Published: October, 6 2015 Last Updated: September, 19 2022

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Cat Hot Pot

Course Main Course

Cuisine american

Ingredients

400 g chicken thighs cut into bite-sized pieces
1 tsp salt
pinch of pepper
1 tbsp sake
250 g Chinese cabbage hakusai, stems and leaves separated and cut into bite-sized pieces
2 small turnips peeled and cut into bite-sized pieces
2/3 carrot cut into bite-sized pieces
200 g 1 package oyster mushrooms, sliced lengthwise into quarters
1 large daikon radish peeled
cheesecloth
soy sauce
nori seaweed

Broth

1 8 cm-piece of konbu seaweed
2 cups water
2 tbsp sake
½ tsp salt

Miso Dipping Sauce

100 g miso paste
3 ½ tbsp sugar
1 tbsp mirin
¼ cup water

Citrus Dipping Sauce

¼ cup ponzu sauce

Instructions

Place the chicken thighs in a bowl and sprinkle over the 1 tsp salt, pinch of pepper and 1 tbsp sake. Mix together, place in the fridge and marinate for 10-30 minutes.
Make the broth: Soak the konbu seaweed in the water for 15 minutes. Remove the konbu and add the sake and salt. Set aside.
Using a daikon grater, grate the entire daikon. Pour the grated daikon through a cheesecloth and gently squeeze to remove any excess water. Set aside.
Arrange the chicken, Chinese cabbage stems, turnips, carrot and oyster mushrooms in a 10-inch pan.
Add the broth and place a lid on the pan. Set the pan to high heat. Once it comes to a boil, bring the heat down to medium-low and simmer, covered, for 15 minutes, until the chicken and veggies are fully cooked. Add the Chinese cabbage leaves, replace the lid and cook for an additional 3 minutes.
In the meantime, add a few drops of soy sauce to 1/5 of the grated daikon to dye it light brown. Shape the daikon into a cat shape, using the brown daikon to create spots. Make eyes, a nose and mouth out of nori seaweed and stick them to the cat’s face. Set aside.
Make the sauces: Place the miso paste, sugar, mirin and water in a small pot and set to medium heat. Cook until thickened, about 4-5 minutes, then pour into a small dish. Pour the ponzu sauce into a separate dish.
Carefully slide the cat into the center of the hot pot. (I used a rubber spatula.)
To eat, place some chicken, veggies and daikon cat into a small dish and top with a little of both sauces. Pour some broth over top and enjoy!

Video

Notes

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Keyword soup

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Cayla Gallagher

Hi everyone! My name is Cayla Gallagher, and I’m the creator of Pankobunny!

You could also call this heading “Our philosophy” or “Our vision.” This is the place to talk about what drives you and your business and what’s unique about your process.

Hi everyone! My name is Cayla Gallagher and I’m the creator of pankobunny!

You could also call this heading “Our philosophy” or “Our vision.” This is the place to talk about what drives you and your business and what’s unique about your process.